We're a nation of burger loves and what better way to show you're appreciation to the dish than paying homage to the treat on your big day. If you're planning a wedding soon then you might be thinking about the cake, well, Heinz has you sorted.
With over 350,000 weddings set to take place this year, the brand has decided to make the most of the moment be unveiling its very own burger cake recipe. It comes just in time to celebrate National Burger Day.
Both 2020 and 2021 proved tough years for weddings, which has given couples time to thing about ways to make their big day more personal. Couples are creating their own traditions, from serving their favourite food at wedding breakfasts, to opting for a non-traditional wedding cake - all in a bid to wow guests.
And with 2.5 billion burgers eaten across the UK each year, Heinz will be making couples dining dreams come true, allowing them to say I do to the dynamic duo on the biggest day of their lives. And if you want something a bit more fun than a white cake, this could be for you.
Serving a total of 30 guests, each tier of the life-size burger will feature a different patty with lashings of rich Heinz Tomato Ketchup. Starting from the bottom up, a 14-inch beef patty includes all the core ingredients found in a classic cheeseburger, such as crisp lettuce, fresh vine tomatoes, red onion rings and slices of Jarlsberg cheese.
In the centre, a 12-inch chicken patty with crunchy slaw and pickle slices. And finally, the top-tier of the tower offers vegetarians and flexitarians a meat-alternative, matched with peppery rocket, mashed avocado and sweet yellow pepper.
Jenina Carroll-Goldin, Marketing Manager at Heinz said: “This year, thousands of couples will finally be making their way down the aisle, making memories with friends and family that will last a lifetime. Ready to make up for lost time, couples are giving it their all when it comes to the planning process, including more personal touches to tell their love story.
“Custom catering is a great way to share something about yourself or your relationship with guests. There is a lot of love out there for burgers and even more for Heinz Tomato Ketchup, so it seemed right to offer couples the option to #GiveItSomeHeinz and enjoy the two together on their big day.”
For couples soon to tie the knot, the sauce specialists at Heinz have released the recipe for the show-stopping burger tower, which can be given to catering partners, or even taken on by brave couples themselves at home.
How to make a three-tier burger cake
Burger Bun Dough Ingredients:
- 2 3/4 cups milk - warmed
- 4 packages active dry yeast
- 15 1/2 cups (1x 2kg bag) all-purpose flour + extra for counter surface and hands to avoid sticking
- 12 tablespoons sugar
- 6 teaspoons salt
- 16 eggs
- 2 cups butter
- 1 tbs olive oil
- 4 tablespoons water
- 1/3 cup sesame seeds
10" Vegan Burger
- 750g Beyond Meat Mince (or your favourite Meat Alternative)
- 5 tsp dry parsley
- 3/4 cup Heinz
- Tomato
- Ketchup
- 4 ripe avocados - mashed
- The juice from 3 small lemons
- 7 yellow peppers - cut into strips
- 1 small bunch of coriander - finely chopped
- 3 cups Rocket lettuce
12" Wholemeal Chicken Burger
- 1500g chicken mince
- 1/4 cup flour
- 1 egg
- 1 1/2 cup wholemeal
- breadcrumbs
- 1 cup
- Heinz Tomato Ketchup
- 1 Red cabbage finely shredded
- 2 1/2 cups carrots - shredded
- 1 small bunch coriander - finally chopped
- 1/2 tbs black pepper
- 1/2 cup apple cider vinegar (if making vinaigrette slaw)
- 1/4 cup olive oil (if making vinaigrette slaw)
- 1/2 tbs sugar (if making vinaigrette slaw)
- 2 jars (1000g) pickle slices
14" Beef Burger
- 2000g Beef mince (5%)
- 2 eggs
- 3 tbs dried parsley
- 1 1/2 cup Heinz
- Tomato Ketchup
- 3 heads curly bib lettuce
- 10 vine tomatoes - sliced
- 6 Red onions - finely sliced
- 10 slices Jarlsberg cheese
Method (Sesame burger buns)
- To make buns for the three burger buns, you will need four batches of dough:
1. Start by separating 2/3 cup milk and warming it to about 38 Celsius.
2. In a bowl, mix with one packet dried yeast and let stand for four minutes.
3. In a separate bowl, combine 3/4 cup all purpose flour and three tablespoons sugar.
4. After your yeast has activated in the milk, add the milk and yeast mixture to the flour and sugar mixture and lightly stir. Cover with a tea towel or cling film for 25 - 30 minutes until the mixture is covered with lots of air bubbles.
5. In the base of a stand mixer, combine the yeast mixture with three cups and two tablespoons of flour, 1 1/2 teaspoons salt, and four eggs. Mix on slow - medium speed with a dough hook. After combined, continue on low for 4 minutes.
6. Continue mixing with the dough hook for another 10 - 12 minutes slowly adding 8 tablespoons of softened butter, one tablespoon at a time.
7. Preheat an oven to 180 degrees C. Once preheated, keep the oven on for two minutes and then turn it off.
8. Spread 1/4 tbs olive oil along the sides and bottom of a large bowl.
9. Lightly dust clean, dry hands in a bit of flour and remove the dough mixture from the stand mixer. It should be sticky and soft but be able to hold a shape.
10. Place the dough in the olive oil coated bowl and cover with a tea towel or cling film.
11. Place your covered bowl with the dough in the warmed oven which has been turned off and let stand until it doubles in size - about 1 hour 30 minutes.
12. Remove the bowl from the oven, uncover and place your palm in the middle of the domed dough to loosen the air bulge.
13. Gentle pull the dough out of the bowl and place on a lightly floured surface. Pull the edges and fold it into itself four or five times.
14. The dough ball should weigh about 1000g. Remove approximately 160g or 1/6th of the dough and set aside.
15. Place the remaining dough into a 10” oven proof pan or a 10” cake tin lined with parchment paper and greased. Flatten out the dough until it fills the 10” base and reaches the circumference of the pan. Take care to flatten the dough so it is even across top.
16. Cover your pan (or cake tin if using) with the tea towel or cling film and return to the warm oven (the oven should still be off) for 50 minutes.
17. Remove the pan from the oven and preheat to 180 degrees C.
18. Using a brush, spread an egg and one tablespoon of water which have been whisked together over the top of the dough. It is okay to gently peel back the parchment paper and brush the sides with the egg wash as well.
19. Once fully coated, set the remaining egg wash aside and use for the subsequent buns. Once finished, whisk together another egg and water.
20. Sprinkle the top of the bun with sesame seeds until generously coated.
21. Bake for 15 minutes.
22. Reduce heat to 160 degrees C and bake for another 15 minutes or until lightly golden brown.
23. Set on a cooling rack with the parchment paper removed to cool.
24. For the 12” tier bun, repeat steps one to 22, skipping step 14.
25. For the 14” tier bun top and bottom, repeat steps 1 to 22 twice. For step 14, divide the extra dough set aside from the 10” bun in half and add to the dough for the 14” pan.
Vegan burger:
1. Line the 10” oven proof pan or a 10” cake tin with parchment paper and preheat the oven to 200 degrees C.
2. In a large mixing bowl, combine vegan mincemeat with 5tsp dried parsley.
3. Add the vegan mince meat mixture to the lined oven proof pan or cake tin in large spoonful's around the outer edge, making sure to press and combine the mixture as you add it. Fill in the centre, slowly pressing the mixture together until the entire base of the pan or cake tin is a solid patty with no cracks or air pockets.
4. Bake for 20 minutes, it should have a dark golden-brown colour when complete.
5. While the meat is baking, lightly oil yellow pepper strips and cook them on a griddle pan until desired char is reached. Set aside.
6. In a large mixing bowl, add the avocado with skin and pits removed and mash until smooth but leaving some chunks.
7. Add the lemon juice and coriander until combined and the desired smoothness is reached. Set aside.
8. Once cooked, remove the vegan patty from the oven, carefully pull it out of the pan and set aside on the parchment paper.
9. Slice your 10” burger bun in half with a good bread knife.
10. Layer the bottom of the bun with rocket lettuce, top with charred yellow peppers, and the vegan meat patty.
11. Using a large spoon, add the avocado mash on top of the burger patty and spread evenly.
12. Top with Heinz Tomato Ketchup and the bun lid.
13. Place on the top tier of the cake stand.
Method - Wholemeal Chicken Burger:
1. Line the 12” oven proof pan or a 12” cake tin with parchment paper and preheat the oven to 200 degrees C.
2. In a large mixing bowl, combine chicken mince and egg
3. Form the mixture into a 12” patty by pressing it into the lined oven proof pan or cake tin in large spoonfuls, starting around the outer edge, making sure to press the spoonfuls together as you add. Fill in the centre, slowly pressing the mixture together until the entire base of the pan or cake tin is a so lid patty with no cracks or air pockets.
4. Top with half of the flour and rub to coat until there is a thin dusty layer.
5. Brush the floured chicken patty with the whisked egg and water mixture until covered.
6. Cover the floured and egg washed chicken patty with half of the wholemeal breadcrumbs until evenly covered with a thin layer.
7. Lift the chicken mince patty out of the pan or cake tin by the parchment paper.
8. Carefully turn it over onto a clean surface or large cutting board.
9. Repeat steps 4 - 6 using the remaining breadcrumbs to cover the bottom and sides of the chicken mince patty evenly.
10. Using a spatula, return the covered chicken patty to the lined pan or cake tin.
11. Bake for 1 hour 30 minutes or until the centre reaches 74 degrees C.
12. To make the coleslaw, in a large bowl combine shredded red cabbages, shredded carrots, pepper and desired dressing ingredients (oil, vinegar, sugar).
13. Once cooked, remove the chicken patty from the oven, carefully pull it out of the pan and set aside on the parchment paper.
14. Slice your 12” burger bun in half with a good bread knife.
15. Layer the bottom of the bun with chicken patty, slaw, pickles, and Heinz Tomato Ketchup.
16. Top with the 12” bun lid and place on the middle tier of the cake stand.
Method - Beef Burger:
1. Line the 14” oven proof pan or a 14” cake tin with parchment paper and preheat the oven to 200 degrees.
2. In a large mixing bowl, combine meat mince, eggs and dried parsley.
3. Add the mince meat mixture to the lined oven proof pan or cake tin in large spoonful around the outer edge, making sure to press and combine the mixture as you add it. Fill in the centre, slowly pressing the mixture together until the entire base of the pan or cake tin is a solid patty with no cracks or air pockets
4. Bake for 35 minutes, it should have a deep golden-brown colour when complete.
5. Separate the leaves from the lettuce heads and run under cool water to clean. Set aside.
6. Once cooked, remove the beef patty from the oven and top with cheese. Return to the oven for three to five minutes until the cheese is melted. Remove from the oven and set aside
7. Slice one of the 14” burger buns with a good bread knife a few cm above the midway point. This will create the bottom bun for the beef burger.
8. Layer the bottom of the bun with lettuce, tomatoes, red onion and meat patty.
9. Top with Heinz Tomato Ketchup
10. Slice the second 14” bun with a good bread knife a few cm below the midway point. This will create the top bun for the beef burger.
11. Place the top bun on top of the layered beef burger and add the completed burger to the bottom tier of the cake stand.
